Nothing says the holidays are coming like the smell of gingerbread cookies baking in the oven, or tasting the dough 🙂 This is an easy recipe for gingerbread cookies. It makes a very workable dough for rolling out and cutting into fun holiday shapes. I used a toothpick to make a face in some of the gingerbread men so no frosting was needed. That’s what I love about this recipe, it tastes great with or without frosting.
I used to have a hard time getting any gingerbread out cookies to come out right. After a few years and hundreds of cookie flops, I found some helpful tips that make a huge difference. One important tip is to chill the dough and work with it while it is still fairly cold on a floured surface. I like to chill them once they are cut out int he fridge until I place them in the oven.
Another must for me is rolling out the dough on a floured marble slab, it has a cool surface which is great for rolling. I also use a marble rolling pin, it is heavy and cool. It makes it easy to roll cold chilled dough smooth.
When making any cookies, parchment paper is my friend. I line baking sheets with it to prevent sticking without having to use grease or sprays.
- 3 cups all purpose flour
- 2 tsp cinnamon
- 1 tsp all spice
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1 sticks unsalted butter
- 1/2 cup sugar
- 1/2 cup light brown sugar
- 1/2 cup dark brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 tsp ground ginger
- 1 tbsp molasses (unsulphured)
- 1 tbsp honey
- In a medium bowl whisk flour, salt and spices. Set aside. In large bowl of a mixer blend butter and sugars until smooth. Add vanilla, ginger, molasses, and egg blending well.
- Slowly add flour mixture and blend well until mixture forms a dough. Remove from mixer onto parchment paper and refrigerate for about an hour.
- Once the dough is chilled, working on a floured surface roll dough out to desired thickness. I did about 1/4 inch thickness. Cut out into desired shapes and place on parchment-lined baking sheet.
- Bake at 350 degrees for about 7-9 minutes, checking frequently. Ovens vary, I usually start checking after 7 minutes. You want the tops set, not over done or too brown. When you take them out of the oven they will cook a little bit longer while they are hot.
I bake cookies until they the tops are set and only slightly browned. Once you pull them out of the oven leave the pan onto the oven and the cookies will continue to cook for a few minutes longer. Once cooled for a few minutes remove from pan with a spatula onto a clean surface to continue to cool. Store airtight for about a week. These cookies are great plain or with your favorite frosting or holiday decorations.
What’s your favorite holiday cookie? Leave a comment below, I ‘d love to hear what other people come up with!